Beef Brisket with Caramelized Onions

Cathy Tuten


Sunday Dinners at my grandmothers, Nothing better than that. This recipe is close to hers. I hope you enjoy it. I found this recipe in Southern Living, but I added a couple of things to make it like my grandmothers.


★★★★★ 1 vote

1 Hr 15 Min
4 Hr 30 Min


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4 lb
beef brisket flat, cut into 3 pieces
1 1/2 tsp
1 1/2 tsp
2 Tbsp
vegetable oil
3 large
white onions, cut in half and thinly sliced
shallots, sliced
750 milliliter bottle of dry red wine
1 1/2 tsp
chopped fresh rosemary, divided
10 oz
cipollini onions, peeled
cloves of garlic, crushed

How to Make Beef Brisket with Caramelized Onions


  • 1Preheat oven to 350. Sprinkle all sides of brisket with salt and pepper. Cook brisket in batches, in hot oil in an ovenproof Dutch oven over medium-high heat until browned on all sides. About 15 minutes. Transfer to a plate, reserving drppings in Dutch oven.
  • 2Add white onions and shallots to hot drippings in Dutch oven, sprinkle with sugar. Cook over medium heat, stirring often till onions are soft and caramelized. Stir in wine, 1 tsp rosemary , garlic and brisket. Top with cipollini onions and cover.
  • 3Bake at 350 degrees for 4 hours or until brisket is tender. Remove from oven and let stand, covered, for 30 minutes. transfer brisket to cutting board and put onions and garlic in a large bowl, reserving liquid in dutch oven. Cover brisket and onions with aluminum foil.
  • 4Bring reserved liquid to a boil over high heat, stirring often about 10 minutes. Or until liquid is reduced by half. Stir in cooked onions and 1/2 tsp. rosemary.
    CUT brisket across the grain into thick slices. Serve with onion mixture.

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About Beef Brisket with Caramelized Onions

Course/Dish: Beef

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